UAE-SPE-UHPLC-UV Method for the Determination of Flame Retardants in Fish Tissues

作者：Kowalski Bartosz^*; Paszczyk Magdalena

来源：Food Analytical Methods, 2017, 10(8): 2902-2907.

DOI：10.1007/s12161-017-0833-2

• Flame retardants
• Fish samples
• Ultra HPLC
• SPE columns

Analytical method for the determination of four flame retardants (FRs) from two groups was proposed. These groups included the brominated flame retardants (BFRs) 3,3',5,5'-tetrabromobisphenol A (TBBPA) and 1,2,5,6,9,10-hexabromocyclododecane (HBCD); triester organophosphate flame retardants (OPFRs), ethylhexyl diphenyl phosphate (EHDP) and triphenyl phosphate (TPhP). Reversed-phase Ultra HPLC with a UV detector, Hypersil GOLD chromatographic column and two-eluent gradient elution programme was used to obtain the best separations within the shortest possible time. UAE extraction with acetone, ethyl acetate and acetone/ethyl acetate (1:1, v/v) solvents was proposed. For the removal of fats, addition of sulphuric acid (VI) was conducted as well as solid-phase extraction (SPE) for the final clean-up of the extracts was used. The best recoveries were achieved with acetone/ethyl acetate (1:1, v/v) mixture of solvents and Bond Elut ENV column for SPE step gave the highest overall recoveries. Method detection limits (MDL) ranged from 0.05 to 0.39 mu g g(-1) and method quantification limits (MQL) ranged from 0.15 to 1.16 mu g g(-1) for all compounds.

• 出版日期2017-8